MEXICAN STREET CORN SALAD

For the salad:

• 4 ears corn, cooked your preferred way (grilled, boiled, microwaved, etc.)
• 2 tbsp olive oil
• 1 jalapeno, seeded and finely chopped
• ½  cup cilantro, chopped
• ⅓  cup red onion, diced
• 2.5 oz (70 grams) Cotija cheese (if Cotija is unavailable, use feta)

For the dressing:

• 2 ½ tbsp mayonnaise
• 1 tbsp lime juice
• 1 tbsp Cilantro Sasya
• 1 clove garlic, minced
• Salt and pepper, as needed